Hyderabadi Chicken Dum Biryani

• 5 1/2 kilograms chicken cut into large pieces
• 2 tablespoons ginger garlic paste
• 2 tablespoons chilli powder
• 1 teaspoon turmeric powder
• salt as per taste
• 1 bunch coriander leaves
• 1 bunch mint leaves
• 8 green chillies
• 1 teaspoon caraway seeds shahi zeera
• 4 cloves loung
• 2 cinnamon sticks dalchini
• 4 cardamoms elaichi
• 4 black pepper corns kali mirch
• 2 cups brown onions fried golden
• 2 cups yogurt
• 1 tablespoon oil
• 1 tablespoon lemon juice
• 1 teaspoon garam masala powder
• water for boiling
• 1 kilogram basmati rice
• 3 cloves loung
• 1 cinnamon stick dalchini
• 3 cardamoms elaichi
• 1 teaspoon caraway seeds shahi zeera
• 3 black pepper corns kali mirch
• 1 tablespoon lemon juice
• salt to taste
• 2 tablespoons oil
• 2 tablespoons coriander leaves
• 2 tablespoons mint leaves
• 2 tablespoons fried onions
• 1 tablespoon lemon juice
• 1 cup milk saffron flavored
• 1 tablespoon ghee
• 1 cup water

1. Wash the chicken pieces well with lemon juice and water and strain the chicken completely.
2. Add ginger garlic paste into it.
3. Add red chilli powder, turmeric powder, salt and mix well.
4. In a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.
5. Add the green paste to the chicken marinade.
6. Add whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.
7. Mix the whole mixture well.
8. Crush the onions and add into the marinade.
9. Add beaten yogurt and mix well.
10. Add oil over the marinade and mix well.
11. Add garam masala powder and lemon juice and mix well.
12. Check the taste of salt and add if required.
13. Rest this marinade inside the refrigerator for about 45 minutes to 1 hour.
14. Procedure To Cook The Rice:
15. Firstly, wash the basmati rice and soak it for about 35 minutes.
16. Take a cooking pot, add water generously into it.
17. Into the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.
18. Bring the water to a boil.
19. When the water starts boiling, add the soaked rice into it.
20. Cook the rice for about 6 - 7 minutes until it is three fourth done.
21. Strain the rice completely and rest the strained rice aside.
22. Procedure To Give The Dum:
23. In a cooking pot, to the base add oil and spill it all over the base.
24. Add the chicken marinade into it and spread it evenly.
25. Add the rice which has been cooked into it.
26. Spread the rice evenly all over the marinade.
27. Season the rice with coriander leaves, mint leaves, fried onions.
28. Add lemon juice all over the rice.
29. Add saffron flavored milk(2 saffron strands added into the 1/4th cup of milk to get orange red color).
30. Add ghee into it.
31. Add little water all over the rice(optional).
32. Make a chapathi dough and seal the lid and the cooking pot tightly with the dough.
33. Switch on the flame, put the cooking pot onto the flame.
34. Dum the biryani on sim flame for about 45 minutes.

chicken, ginger garlic, chilli powder, turmeric powder, salt, coriander leaves, mint, green chillies, caraway seeds shahi zeera, loung, cinnamon sticks dalchini, cardamoms elaichi, black pepper, brown onions, yogurt, oil, lemon juice, garam masala, water, kilogram basmati rice, loung, cinnamon, cardamoms elaichi, caraway seeds shahi zeera, black pepper, lemon juice, salt, oil, coriander leaves, mint leaves, onions, lemon juice, milk saffron flavored, ghee, water

Taken from www.yummly.com/recipe/HYDERABADI-CHICKEN-DUM-BIRYANI-1658473 (may not work)